Here is Angie’s previously secret recipe carrot cake, unveiled to the world at the Egg-free Cookery Demo on 3 February, 2018 in Todmorden. Shhh!
Prep time 15 mins. Cooking time 35-45 mins.
Cake ingredients
150ml oil (sunflower or other neutral oil)
15tbsp unbeaten aquafaba (chickpea water)
225g light muscovado sugar
200g grated carrots
300g plain flour
4tsp baking powder
1tsp allspice
2tsp cinnamon
50g sultanas
50g walnuts
Frosting ingredients
Two tubs of Toffuti cream cheese
Juice of 1 lemon
1tsp vanilla bean paste
Pinch of Himalayan pink salt
A handful of walnut pieces to decorate
Method
Preheat the oven to 180C/fan 160C/gas 4. Grease a deep cake tin and line with baking parchment.
Whisk the oil, aquafaba, and sugar until the mixture is well combined, lighter, and noticeably thickened.
Fold the carrot in, then gently stir in the flour, baking powder and spices. Once the batter is thoroughly mixed, stir in the sultanas and walnuts. Don’t overbeat or the cake won’t rise.
Bake for 35-45 mins. Test with a skewer; if it comes out clean, it’s ready. If not, leave in a little longer and check every 5 minutes.
Cool the cake in the tin for 10 mins, then turn out onto a cake rack.
Mix together the frosting ingredients with an electric whisk.
Once cool, cover the top and sides with the frosting then scatter walnut pieces on top.
2 tblsp non-dairy milk of choice (soya, rice, almond, other)
1/8 tsp salt
8 to 10 oz plain chocolate (without milk ingredient)
2-3 tablespoons agave or other sweetener (optional)
optional: extracts, flavourings or liqueurs
Instructions
Melt the chocolate (either over a pan of water on a stove or in a microwave).
Put all ingredients into a food processor together and blend until super-smooth.
Pour into a pie crust or biscuit base as desired. Put in the fridge to chill. The filling gets firmer the longer it sits. (It’s firmer if you use firm tofu and more like mousse pie if you use silken tofu.)
1/2 tsp vanilla bean paste or 1 tsp vanilla extract
300ml soya milk or other non-dairy milk
5 tbsp veg oil
1tsp bicarb
2tsp baking powder
2tsp lemon juice
Sieve and combine the dry ingredients in a mixing bowl. Combine the wet ingredients in a separate jug. Whisk lightly – the milk mixture will thicken slightly when you add the lemon juice. Pour into the dry ingredients, stir lightly until well mixed (don’t over-mix). Pour into sandwich tins and bake at 175deg until golden brown.
When cool, sandwich together with good jam and vegan buttercream
Supporting and inspiring a lifestyle free of animal-derived products